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Coconut Chicken with Peppers and Curry

Coconut Chicken with Peppers and Curry

Savory coconut curry chicken with colorful bell peppers and tomatoes — restaurant-quality flavor with Curry in a Hurry doing all the heavy lifting.

Prep: 20 mins | Cook: 45 mins | Servings: 4

Ingredients

  • 4-5 tsp Curry in a Hurry
  • 8 pieces bone-in chicken
  • 3 bell peppers, sliced ¼" (any color)
  • 1 red onion, sliced ¼"
  • 5 plum/roma tomatoes, chopped
  • 1 can coconut milk
  • 3 Tbsp coconut oil
  • 1 Tbsp ghee (optional)
  • 1 cup brown rice
  • 1 pinch saffron (optional)

Directions

  1. Wash and pat dry the chicken. Season with 2-3 tsp Curry in a Hurry, rubbing all over. Cover and set aside.
  2. Heat coconut oil and ghee in a large pan over medium-high heat. Brown the chicken on all sides, then remove and set aside.
  3. In the same pan, sauté sliced onion, bell peppers, and tomatoes with the remaining Curry in a Hurry.
  4. Pour in coconut milk, return the chicken to the pan, cover, and simmer for 30-35 minutes until cooked through.
  5. Cook brown rice according to package directions with a pinch of saffron if desired.
  6. Serve the curry over rice.

Tips

  • Use different colored bell peppers for a more vibrant dish.
Tip: This recipe features Curry In a Hurry, but feel free to experiment with any of our 8 seasoning blends for your own twist.
chicken curry_in_a_hurry dairy-free dinner gluten-free rice
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